Holiday Perfection
Subscribe Now!Warm your home and your guests’ hearts – and stomachs – with these classics.

With fresh cranberries and orange juice, the raisins cook down into a chutney-like sauce, adding sweetness to slices of a tender, delicious cut of pork.
Danelle McCollum
Pork tenderloin, crispy potatoes, brown sugar carrots and a cranberry dessert make for a welcome holiday spread to share with friends and family. Whether it’s fresh from the oven or the next day’s leftovers, it’s a feast made to share with those you love.
With fresh cranberries and orange juice, the raisins cook down into a chutney-like sauce, adding sweetness to slices of a tender, delicious cut of pork.
Heat oil in a large skillet over medium-high heat. Season pork tenderloin with salt and pepper, and brown on all sides, about 5-6 minutes total. Place in a lightly greased, 6-quart slow cooker.
Add cranberries, raisins, orange juice, honey and garlic. Cover and cook on low for 3 hours, or until internal temperature reads 145°. Remove pork to a cutting board and let stand for 10 minutes.
Meanwhile, pour the liquid from the slow cooker through a fine mesh strainer into a medium saucepan, reserving the cranberries and raisins. Whisk together water and cornstarch in a small bowl, then whisk into the saucepan.
Bring to a boil over high heat, whisking constantly, until thickened. Stir in the reserved cranberries and raisins. Season to taste with salt and pepper.
Serve pork with the sauce. Add fresh parsley and orange slices to garnish.
(1) 2-3 lb pork tenderloin roast
1-2 Tbsp olive oil
1 tsp pepper
1 tsp salt
1 cup fresh cranberries
½ cup golden raisins
¼ cup orange juice
3 Tbsp honey
2 cloves garlic, minced
1 Tbsp water
½ tsp cornstarch
Fresh chopped parsley and orange slices for garnish
Serves 6
Crispy Roasted Potatoes
Boil halved potatoes in a large pot 6-8 minutes, or until barely tender. Rinse potatoes under cold water. Drain and pat dry with paper towels. Gently rake the rounded side of the potatoes with a fork to create ridges.
Place the potatoes in a large bowl, set aside. In a small bowl, whisk together butter, olive oil, garlic and rosemary. Pour over potatoes and toss to coat well. Season with salt and pepper to taste.
Generously grease a large baking sheet. Arrange the potatoes, cut side down, on prepared baking sheet. Bake at 450° for 25-30 minutes, or until golden brown. Turn potatoes once during baking.
Re-season with salt and pepper if needed and garnish with fresh parsley before serving.
3 lbs baby potatoes, halved
3 Tbsp butter, melted
¼ cup olive oil
3-4 cloves garlic, minced
1 tsp dried rosemary
Salt and pepper, to taste
Fresh chopped parsley for garnish
Serves 6
Balsamic Roasted Baby Carrots
Baby carrots coated in a balsamic and brown sugar glaze, then roasted until tender, might stick to the pan, so be certain to line it with aluminum foil. Don’t lose a single carrot!
Line a rimmed cookie sheet with parchment paper, or line with foil and spray with non-stick cooking spray. Place carrots in a medium bowl. In a small bowl, whisk together balsamic vinegar, olive oil and 1-2 tablespoons brown sugar (depending on your preferred sweetness).
Pour balsamic and brown sugar mixture over the carrots and toss to coat well. Arrange in an even layer on the prepared baking sheet. Roast at 400° for 30-40 minutes, or until carrots reach desired tenderness.
Remove from oven and transfer to a serving bowl. Sprinkle with coarse salt and chopped fresh parsley.
1½ lbs baby carrots, washed and dried
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1-2 Tbsp brown sugar
Coarse salt, to taste
Fresh chopped parsley for garnish
Serves 6
Cranberry Cheesecake Tart
Sweetened cream cheese filling is swirled with tart cranberry sauce and baked in a shortbread crust in this easy but elegant dessert.
To make the crust, lightly grease a 9-inch tart pan. In a medium bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut in the butter until the mixture resembles coarse sand.
Reserve 1/2 cup of the mixture for topping the cheesecake. Press the remaining mixture into the prepared tart pan and place the pan on a baking sheet. Bake at 350° for 8-10 minutes. Set aside.
Meanwhile, start the cranberry sauce by combining all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to cook, stirring often, until the cranberries burst and the mixture has thickened, 10-15 minutes. Set aside to cool.
To make the filling, beat cream cheese, sugar and orange zest with an electric mixer until smooth. Add egg and vanilla and mix until smooth.
Pour filling in an even layer into the partially cooked crust. Dollop the cranberry mixture over the cream cheese. Swirl cranberry sauce into the cheesecake with a skewer or sharp knife.
Sprinkle the reserved crust mixture over the cheesecake; bake for about 30 minutes, or until cheesecake is just set and the edges are golden. Cool on a wire rack before transferring to the refrigerator. Refrigerate at least 3 hours before serving.
For the crust
1¼ cups flour
½ cup sugar
½ tsp baking powder
Pinch of salt
½ cup cold butter, cubed
For the cranberry sauce
2 cups fresh cranberries
⅓ cup sugar
1 Tbsp orange zest
½ cup orange juice
For the cranberry filling
(1) 8 oz cream cheese, softened
⅓ cup sugar
1 tsp orange or lemon zest
1 egg
1 tsp vanilla
Serves 12
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